In a bowl, mix the yogurt with the salt. The salt will help drain the liquid or moisture out of the yogurt and achieve that desired creamy labneh consistency.

Put the cheesecloth over the strainer and the strainer over a bowl to contain the liquid draining from the yogurt. In the cheesecloth, add the yogurt-salt mixture.

Cover the yogurt with the sides of the cheesecloth and place it all in the fridge. For it to strain faster, you can add some weights on top of the cheesecloth. We used a couple of cans to add weight, but this part is entirely up to you.

After about 12 hours, check on the yogurt, and you should have achieved a consistency similar to cream cheese. Our yogurt was quite thick and creamy so it only took us 12 hours to make the labneh. However, depending on the yogurt, it may take longer (even up to 24 hours).

You can now plate it up and serve it in a million different and delicious ways. One of our favorite ways to serve it is with za’atar seasoning and extra-virgin olive oil.